In addition to promoting weight loss, promising research suggests that allulose could also increase fat loss. Second: is allulose AT ALL impacted by wheat–gluten, gliaden, etc. …And, who funded the research showing health benefits, and did anyone check the author declarations of interest? According to the study, allulose also altered the activity of certain enzymes involved in the digestion of fats and carbohydrates, which may also positively impact weight loss. Is it derived from the byproducts of high fructose corn syrup? Our team aims to be not only thorough with its research, but also objective and unbiased. are clickable links to these studies. This time I’m looking at a relative newcomer in the alternative sweetener field. This Dr. Axe content is medically reviewed or fact checked to ensure factually accurate information. So, what effect in NALFD? GRAS? Benefits, Uses, Substitutes & More. Sure, if you’re perfectly healthy and robust like a bear, you can indulge in poison every now and again and you’ll probably be “fine.” If you’re not, push it away… honor your DNA… honor your ancestors! I look forward to more articles on it. Required fields are marked *, I just read this article: https://www.cato.org/publications/policy-analysis/why-does-federal-government-issue-damaging-dietary-guidelines-lessons#full. This is a great response. For what it’s worth, the FDA considers allulose to be Generally Recognized as Safe (GRAS), and most studies have noted no significant adverse side effects beyond the usual responses to excessive doses. I do like a mild sweetness in my daily coffee and would love to try making some deserts too with this. More energy, less fluff... I’m a huge fan of fasted training. It feels right, it feels “Primal.” And it jibes... I’ll admit, the first time I heard about blood flow restriction (BFR) training, it sounded like a ... You know how those deep red beets sliced in half to show off the insides, those taut blueberries, th... Roasted Bone Marrow with Rosemary & Garlic, My Favorite Way to Play: Ultimate Frisbee, 5 Ways My Workouts Have Changed in My 60s. so today I made gluten free blackberry muffins with allulose. It is commonly used by food manufacturers in processed products and is available in many allulose keto sweeteners as well. You can also find this sweetener in other processed foods, including flavored yogurts, frozen dairy products and baked goods, like cookies, cakes and pastries. Besides allulose, some of the most common sugar substitutes include: Although these are all generally recognized as safe by regulatory agencies like the FDA, all except for stevia are produced artificially by food manufacturers. However, just like erythritol, many people use it as a 1:1 replacement for sugar without noticing a difference. Imagine feeding a diabetic a lot of glucose. Naturally, allulose is found in certain fruits, such as jackfruit, figs, raisins, and kiwi fruit—but since it can only be extracted in small quantities, it’s also produced in scientific labs. People used to use speed to lose weight, too, though I have no clue what it did for insulin control. Anyway this is an interesting article with how the government was involved. Some alternative sweeteners destroy gut bacteria. In terms of how companies might use allulose in their product reformulations, the Generally Recognized as Safe (GRAS) status for allulose from the US Food and Drug Administration (FDA) lists approved food categories and usage levels. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. Add five drops of liquid stevia and the remaining xantham gum, and whisk for 1 more minute. Other research shows that it could also decrease levels of insulin, which may improve the body’s ability to transport sugar from the bloodstream to the cells more efficiently. As always, manufacturers have an interest in encouraging studies that report favorable health benefits. just a clarification – is it 70% relative sweetness of sugar or 70% less sweet than sugar? Keep in mind, however, that it’s around 70% as sweet than sucrose (table sugar), so you’ll likely need a little more to achieve the same level of sweetness. Curious what the LD-50 is, yet lazy enough to not research. For the most part, there’s nothing to indicate that allulose is anything less than safe for humans. However, it is still not permitted in many other areas, including Europe. I’d love to hear your thoughts on it. However, now that I am at my goal weight and maintaining with no trouble, we eat a weird combo of things on weekends when we are together! Then remove from the heat and pour into a tightly sealed container. Apologies for the typos in my original post. Fructose, for example, is synonymous with fruit. Back to the topic of weight loss – in a randomized controlled trial, subjects who were given allulose as supplementation achieved a decrease in BMI and they lost fat in their abdomen 1. Allulose is similar to the sweetness of erythritol (a zero-calorie sugar alcohol) but with a flavor closer to regular sugar, explains Rachel Fine, R.D., registered dietitian and owner of the nutrition counseling firm To The Pointe Nutrition . Allulose has a similar taste and texture to sugar but with a fraction of the calories and carbs, making it an easy substitute for regular sugar in many different products. Because I have a very high BMI, and a very big belly, and probably poor blood glucose/insulin control, I would consider taking this therapeutically to see what would happen. However, I still have one major concern, which is glycation. Much of this is what you preach, sugar not saturated fat is bad. Either…or, please. Many practitioners say that there is a protein (zein) in corn that is as unhealthy as wheat gluten. “…it’s around 70% less sweet than sucrose…” Still, as we know, “natural” doesn’t always mean “healthy.”. One of the biggest differences between allulose vs. sugar is in terms of calorie content. One 2010 study found that consuming allulose alongside a meal led to significant reductions in blood sugar levels after 30–60 minutes. None from Canada, the US, Scandinavia, etc., etc., No doubt I missed. Your email address will not be published. (Yikes!) But, then again, if you’re Primal, you probably don’t crave as much sweetness anyway…so why not start with the same dosage as regular sugar and see how it works for you? Thank you for this information on Allulose. What do you think? Well we are all in a certain sense diabetics with respect to allulose because just like a diabetic can not metabolize glucose, we all can not metabolize allulose. All the research Allulose does look pleasing except that it all comes from the same place accept for two Chinese studies (that you have referred to). Blood Flow Restriction Training. We’ve already talked about the nature of digestive problems associated with artificial sweeteners above. Conventional wisdom teaches us that fruit is healthy, but Primal folks are well aware that increasing consumption of fructose is associated with a plethora of health risks from diabetes to cardiovascular disease. Allulose is a common ingredient in sugar-free baking, and it acts as a straight sugar replacement in recipes. More research will have to be done to determine whether the use of allulose in one’s diet is an appropriate treatment for obesity and diabetes. In my opinion it’s not worth risking it; better to stick to natural foods. And it better be out-of-this-world delicious for me to even want it in the first place. Wholesome Allulose is free from fillers and flavors making it the perfect zero calorie sweetener. I’d much rather use coconut sugar when I “have” to have something sweet. But it’s clearly getting into the blood, as most of it is excreted in urine. You always shared various useful information through your blog. Many food manufacturers have also started swapping sugar for allulose, including in products such as granola bars, sweetened yogurts and snack foods. What long term effect these concentrations can have one one’s organs is unknown but being a simple sugar very similar to glucose, would it be so surprising if persistent high allulose concentrations resulted in severe long term complications as is true of glucose? A 2013 animal model out of Japan, for example, showed that administering allulose to rats on a high-sugar diet was able to inhibit both weight gain and fat accumulation. It well could be that benefits seen (weight loss and drop in glucose levels) were as a result of not using other sweeteners and not because the use of allulose. When comparing allulose vs. erythritol, for example, the price of allulose is nearly double that of erythritol per ounce. I would be interested to know how quickly it’s excreted through urine, and if a spike in blood allulose levels leads to significant glycation. No, you are not misreading. Mark and Elizabeth are both better than me! A few months back, I put Swerve under the proverbial microscope. In essence, this means that while allulose has the same atomic makeup as fructose, it has a minor structural variation. It was calorie free! When it comes down to it, allulose isn’t all that unlike glucose or fructose. Thank you! Thank-you for a thought-provoking post. It is 70% as sweet as sugar, so you need to compensate for the extra 30% if you want the sweetness level to stay the same. This product is not intended to diagnose, treat, cure, or prevent any disease. No Arctic blast. For one thing, they never taste very good to me. Allulose is on the top of my preference list for both objective and subjective reasons. Somebody needs to do a gut biome: I use Allulose all the time! Note that the numbers in parentheses (1, 2, etc.) I think this was because the allulose, unlike other sweeteners, fulfilled my hunger, and I ate less overall despite having a diet consisting of 50% pie. Its consumption may therefore lead to high and unnatural allulose plasma concentrations that can persist for many hours before they are excreted. It’s estimated that around 70 percent of D-psicose is absorbed in the digestive tract and then eliminated through the urine rather than used as energy or fuel for the body. Unlike fructose and glucose, which are found in abundance in the foods we eat, allulose is a very rare sugar that’s hard to find in nature—popping up in only a few foods like wheat, figs, raisins and jackfruit. Allulose also bakes and browns REALLY fast. How does bacteria react under it’s influence, what does the gut biome think about it? The content of this blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. This could potentially help protect against fatty liver disease, a serious disorder that can eventually lead to cirrhosis, or scarring of the liver. They used glucometers and ketometers, although, ketones were not being tested but WTH. It also appears to inhibit the tendency to overfeed on sugary foods and to improve insulin resistance over time. This is true especially true if you are transitioning into a more healthful way of eating. The long term safety study you refer to is from 2015, that is definetely irrelevant to long term complications. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Thank you for the feedback, Jeb! I totally agree. A couple of bites is enough; I don’t need to eat the whole thing. Imagine feeding glucose to a diabetic; you will not notice any health problems in the short term but the persistent elevated glucose concentrations that can not be quickly metabolized will certainly lead to major complications in the long run. Allulose is a simple sugar that has similarities with regular white sugar and fructose, the sugar naturally found in fruits. Welcome to the Mark’s Daily Apple Ketogenic Diet Hub! Although it’s unclear exactly how it works, a recent 2020 study noted that allulose may interact with the beneficial bacteria in the gut to help alleviate inflammation and reduce weight gain. 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